Caramelized Pork Shoulder with chutney. Sinfully delicious. Criminally easy. For the most of us who don’t have the time but want real food made the way food should be made. Shines for your Holiday entertaining just as easily as your Sunday Dinner. Weekday leftovers make you grin from ear to ear. Nuff said…let’s cook.
Serve with Locally Seasoned Chutney.
WHAT
- 7 to 8 lb pork shoulder roast, bone in
- 1/3 cup extra virgin olive oil
- 2 cups celery (leaves ok), rough chopped
- 2 teaspoons dried rosemary
- 2 teaspoons dried sage
- 2 tablespoons garlic, chopped
- 2 tablespoons lemon zest
- 2 tablespoons kosher salt
- 3 teaspoons fennel seed
- 1 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- Locally Seasoned Chutney of your choice
HOW
- One day ahead.* In a food processor or blender: Combine oil, celery, rosemary, sage, garlic, lemon zest, salt, red pepper flakes and black peppers. Blend until smooth, scraping down sides as necessary. Yes, it’s supposed to be a green paste.
- Rub the green paste all over your pork shoulder. Sides, bottom, inside any flaps or folds. It will be thick… and thick is good.
- Wrap it tightly with plastic wrap and place in a large bowl. Refrigerate overnight or for up to 3 days. (*NOTE: You can do this ahead and freeze your slathered pork shoulder until some future date. Just allow for 4 to 5 days in the fridge to thaw. )
- Remove pork 1 hour prior to roasting.
- Prepare baking sheet with foil and a grate. Carefully unwrap plastic and place on baking sheet, fat side up.
6. Move your wrack to the lower third of the oven. Preheat oven to 450 degrees F. Insert a leave-in thermometer into the thickest part of the pork shoulder, but not touching bone.
7. Roast for 40 to 45 minutes. DO NOT OPEN OVEN! (Ovens lose heat when opened and that can dramatically increase your cook time. Who needs dramatic anything so avoid the drama and leave it shut.) Reduce oven temperature to 325 degrees F and roast an additional 4 to 5 hours, depending on the size of the pork shoulder.
8. Toward the end of cooking…after your nap, check the temperature. You are looking for an internal temp of 190 degrees F. Pull it out and let it rest (no need to tent it with foil) for 20 to 30 minutes before cutting.
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